Gyoza Noodle Soup {15 Minute Meal} (2024)

This post may contain affiliate links.

It’s hard to believe just how quick this Gyoza Soup recipe is. Packed with flavour and a favourite with my children (maybe it’s the slurping?!) A Japanese-style dumpling soup that’s got vegetables, noodles. 100% yum in 15 minutes flat.

I love to share a recipe that’s such a big hit in my house but I know so many others might not have been introduced to yet… sharing the foodie love is what I am here for after all.

This is one such recipe. OH HELLO Gyoza Soup (or Sui Gyoza).

Why you’ll love this Gyoza Soup recipe

⭐️ Lots of rich, delicious flavours

⭐️ A full meal ready in 15 minutes

⭐️ Can be adapted to vegetarian

About this Gyoza Soup recipe

This is my adapted version of a traditional Japanese dish, but here we’re mixing Thai flavours (from the curry paste) with the Japanese dumplings, so a bit of a hybrid.

What we’re going for is the bringing together of gorgeous flavours and spice while keeping that much-needed simplicity and speed to our recipe.

Obviously, the additional shortcut of the pre-made frozen gyoza is the answer to making this a quick recipe, which a lot of supermarkets sell (both meat and veggie options).

However, if you’d like to have a go at a more authentic homemade Gyoza Soup recipe involving making your own dumplings from scratch, you could try out this recipe by Chopstick Chronicles.

Ingredients for Gyoza Soup

• Sunflower oil
• Frozen gyoza – Most supermarkets sells these, including Aldi
• Ginger puree – Fresh is fine too
• Garlic – fresh or puree is OK
• Thai red curry paste – See notes below
• Peanut butter – See notes below
• Sugar snap peas
• Baby corn
• Vegetable stock – Made with x2 stock cubes
• Dried egg noodles
• Dark soy sauce – I use reduced sodium
• Spring onions – To serve. Optional

How to make Gyoza Soup

1. Fry your gyoza in hot oil for about 5 minutes until golden.

2. Move the gyoza to one side of the pan and add curry paste, garlic and ginger. Allow to cook for 2-3 minutes.

3. Add peanut butter and gradually stir in the stock, stirring gently.

4. Add noodles and vegetables, covering with liquid. Put the lid on and cook for 6-8 minutes until cooked.

See Also

How to Fold GyozaGyoza Bento 餃子弁当itsu - eat beautifulHow to choose frozen dumplings - Healthy Food Guide

To serve: Stir through your soy sauce after you’ve removed the pan from the heat.

Dumpling options

• I use meat gyoza in this soup recipe, but you can buy vegetable gyoza if you don’t eat meat. There are a number of options of meat too, usually including chicken, beef, pork and prawn. Choose whatever you prefer.

Top tips for making Gyoza Soup

⭐️ Thai red curry paste

The Thai red curry paste really works well here and a jar keeps in the fridge for a while, which you can use in other recipes too.

However, if you don’t have and or want to buy a jar you can substitute with another type of curry paste or 1tsp curry powder. You can also omit all together, but there will be much less flavour.

I have found that not all Thai red curry pastes have the same heat so if yours is particularly fiery or depending on your tastes, add a little less.

⭐️ Peanut butter

The peanut butter gives the soup some additional richness and thickens the broth but it’s fine to leave it out if you hae an allergy or simply don’t like it.

⭐️ Note on stock

It’s best to initially add 1 litre of stock to the soup and you can then add more if you feel it needs it. Different brands of noodles and gyoza are more absorbent than others so just see as you make it!

Gyoza Soup FAQs